Paleo Crispy Sesame Chicken with Cauli Rice – these sauce-packs a full of flavour, the crispy chicken has ideal texture and the cauli rice comes in only moments. So delicius and you’ll love this!
I created this chicken crispy with all the power of Cassava-flour, dipped in egg, then pan seared in ghee and then smothered in my Asian-inspired-sauce.
That can be sitting on a fast sauteed bed of cauli-rice that is a staple in my Paleo-cooking once I want something fast. I topped it with June Seed gomasio seeds that are essentially grounds of sesame paradise and chives.
When going Paleo and feel as if you are uncertain how to cook a few of the foods that you love and miss, I guarantee it is not too difficult now at times to locate even far better replacements which are nutrient-dense and free-from-toxins and also bizarre additives.
Ingredients you will need
For the Chicken:
- chicken breats
- egg
- cassava flour
- sea salt
- black pepper
- paprika
- ghee
For the Sauce:
- honey (I’am using “Mike’s Hor Honey”)
- red boat fish sauce
- sesame oil
- garlic
- ume plum or apple cider vinegar
- coconut aminos
- tahini
For the Cauli Rice:
- cauliflower
- ghee
- sea salt
- black pepper
For the Garnis:
- sesame seeds
- scallions
Please, if you recreate this Paleo Crispy Sesame Chicken with Cauli Rice recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Chicken Recipes options:
- Jalapeno Popper Chicken
- Pineapple Baked Chicken
- French Onion Chicken
- Grilled Greek Chicken
- Chicken and Avocados Ranch Burritos
- Cheesy BBQ Chicken Pizza Rolls
Paleo Crispy Sesame Chicken with Cauli Rice
Ingredients
For the Chicken
- 2 skinless chicken breasts, cubed
- ½ cup cassava-flour
- 1 large egg lightly beaten
- 1 tbsp ghee
- ½ tsp paprika
- pinch black-pepper
- pinch sea-salt
For the Sauce
- 1 clove garlic minced
- ½ tbsp Red-Boat Fish-Sauce
- 1 tbsp tahini
- ½ tbsp toasted sesame-oil
- 1 tbsp Ume-plum-vinegar or apple cider-vinegar
- 1 tbsp honey (I’am using Mike’s Hot Honey)
- 2 tbsp coconut-aminos
For the Cauli Rice
- 1 tbsp ghee
- 1 head-cauliflower
- pinch black-pepper
- pinch sea-salt
For the Garnis
- chopped scallions or chives
- sesame-seeds
Instructions
- Get the cauliflower-rice prepared by chopping the head into florets & rinsing under cool-water.
- Pat cauliflower-dry then toss the florets to a food-processor & pulse till you've "rice". Put aside.
- Create the sauce by mixing all ingredients into a bowl then whisking so it is well incorporated over low-heat for a couple of minutes, after combined nicely, put aside.
- Organize bowls to "bread" the chicken. Then add cassava-flour, paprika, pepper and salt to a shallow-bowl. Add the 1 beaten-egg into a different and add chicken-cubes into another. Leave a clean-plate in the conclusion of the assembly line.
- Take fresh chicken pieces and dredge them in the cassava flour in a single thin coating, followed by the egg, then once again in the cassava flour. Put each slice on the blank plate once done until all portions of chicken are completed. Put aside.
- Over high-heat in a wok or large/heavy-bottomed saute-pan, then add ghee and melt. Get the pot quite hot.
- Add chicken into a hot-ghee in the pan then flip it somewhat so that it gets browned on each side about 5-6minutes.
- Line a cleam-plate with paper-towels and once the chicken is finished, transfer the chicken into the paper-towels to drain somewhat. Put aside while you wipe down the wok/pan therefore that it's prepped for the cauliflower-rice.
- Transfer the chicken after a few of minutes of draining the towels into a mixing-bowl then pour your sauce on top (you may want to give it a fast mixture before pouring it) and give the chicken a stir-fry so that it's well coated. Let it sit and simmer as you create the cauli-rice.
- Add ghee over moderate heat to exactly the same (cleaned) pan and then add the cauliflower-rice after hot. Stir with a wooden-spoon season with pepper and salt to taste. This should take only a couple of minutes to cook.
- Remove from heat and plate to serve. Add chicken along with chopped-scallions and sesame-seeds.